Harira (Moroccan Lentil and Chickpea Soup)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
8 people
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Course
Soup
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Cuisine
Moroccan, Algerian, North African
Harira (Moroccan Lentil and Chickpea Soup)
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Harira is a traditional soup of the North African region, that is mostly consumed in Morocco and the western part of Algeria
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Ingredients
- 1 lb beef (shank, chuck or cheek), chopped
- 1 marrow bone
- 3 onions
- 5 talks celery (with leaves)
- 1 bunch cilantro
- 6 tomatoes
- Juice of 2 lemons (or more to taste)
- 2 (6 oz. / 180 g) cans tomato paste
- 2 cubes chicken bouillon
- 1 cup yellow lentils
- 1 cup chickpeas (soaked for 8 hours)
- 1 cup vermicelli
- 5 tablespoons flour , diluted in 2 cups of boiling salted water (prepare 5 minutes before the end of cooking)
- ½ teaspoon ground ginger
- salt
- pepper
Equipment
- Pressure cooker
Instructions
- In a pressure cooker, put the tomatoes, onions, half the cilantro bunch, tomato paste, celery, ginger, and bouillon cubes.
- Cover with water. Boil for 20 minutes at high heat and mix with the hand blender until reaching a velvety texture.
- Add everything else but the flour / water mixture, vermicelli and lemon. Cover generously with water. Add salt and pepper.
- Close the pressure cooker and cook for 1 hour total: 30 minutes over medium heat 30 minutes on medium-low.
- Open the pressure cooker, add the flour and water mixture prepared at the last minute and stir well.
- Add the vermicelli and stir constantly over medium-low heat until cooked.
- Add salt and pepper again if needed.
- Pour the lemon juice into the pan and add the other half of the bunch of cilantro.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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